Cuban Style Roast Chicken with Rice Stuffing
Ronnie's Notes
This is both festive looking and fabulous tasting; the mild chicken is the perfect foil for the salty, tangy rice dressing stuffed inside.
Prep time: less than 30 minutes
Region: Melting Pot
Instructions
Preheat the oven to 400 degrees.
Wash the chicken and pat it dry with paper towels.
Rub the surface with one TB.
of the olive oil and sprinkle with salt and cayenne pepper.
In a bowl, combine the rice, raisins, sausage, olives, nuts, capers and the remaining olive oil.
Season with some salt.
Stuff the mixture inside the cavity of the chicken.
Secure the cavity closed with a toothpick.
Place the chicken breast side down on the rack in a roasting pan.
Place any stuffing that does not fit inside the chicken inside the roasting pan.
Roast the chicken for , then lower the heat to 350 degrees and cook another .
Mix the stock and sherry together and pour some of this mixture over the chicken.
Roast another and pour the remaining liquid over the chicken.
Roast another and turn the chicken breast side up.
Continue to roast the chicken for another , or until a meat thermometer inserted into the thickest part of the thigh registers 160-180 degrees.
Baste occasionally with pan fluids until before you expect the chicken to be done.
Remove the chicken to a carving board and let rest before carving.
HOT TIP: The USDA recommends cooking chicken to 180 degrees in the thickest part of the thigh.
At 160 degrees the meat is juicier.
For those who prefer to follow the more conservative USDA guidelines, we have given an alternative temperature.
In either case, be sure to follow safe food handling basics: wash hands and wrap, refrigerate and defrost the meat properly to keep pathogens away.